Delicate and lightly sweet, these gluten-free chocolate shortbread cookies are made from just six pantry staples. Chill the dough and the cookies will hold their shape during baking, making them ideal for cut-outs or classic rounds.
There are only six ingredients in this recipe, and each one influences texture and flavor. These cookies contain no eggs and rely on butter for moisture, which makes them simple to prepare. Use a reliable all-purpose gluten-free flour blend for best results — not all blends behave the same in baking.
Traditionally, shortbread dough is shaped into a log, chilled, sliced, and baked. That method works well, but these cookies are also excellent for rolling and cutting into shapes. If you choose cut-outs, roll the dough just under 1/4 inch thick; this reduces spreading and keeps details crisper. Most importantly, chill the shaped dough until firm before baking so the cookies maintain their shape.
Dairy Free?
To make these cookies dairy free, substitute Spectrum butter-flavored shortening for the butter. Because shortening contains little moisture, you’ll need at least 9 tablespoons and possibly a splash of water to bring the dough together. Do not use buttery-style margarine sticks like Earth Balance for this recipe — they hold too much moisture and cause excessive spreading despite chilling.
Gluten Free Chocolate Shortbread Cookies
Ingredients
- 13 tablespoons (115 g) all-purpose gluten-free flour blend, plus more for sprinkling
- ½ teaspoon xanthan gum, omit if your blend already contains it
- 3 tablespoons (27 g) cornstarch
- ¼ cup (20 g) unsweetened Dutch-processed cocoa powder
- ½ cup (58 g) confectioners’ sugar, plus more for dusting
- ¼ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, at room temperature
Instructions
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Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.
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In a large bowl, whisk together the flour, xanthan gum (if using), cornstarch, cocoa powder, confectioners’ sugar, and salt. Add the butter and stir; the mixture will be crumbly at first.
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Continue mixing until the dough darkens slightly. With lightly floured hands, knead the dough until it comes together and feels smooth.
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Place the dough on a lightly floured surface and sprinkle the top with a little flour. Roll the dough to about the thickness of a graham cracker (just under 1/4 inch).
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Flour a cookie cutter and cut shapes from the dough. Use a bench scraper or large knife to loosen shapes from the surface.
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Arrange the cutouts about 1 inch apart on the prepared baking sheet.
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Freeze the baking sheet until the cutouts are firm, about 5 minutes.
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Gather scraps, reroll, and cut additional shapes as needed.
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Bake the chilled cutouts in the center of the preheated oven until just set, about 10 minutes.
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Remove from the oven and let cool on the baking sheet until firm, at least 5 minutes. Transfer to a wire rack to cool completely before dusting with additional confectioners’ sugar or decorating.
